Chili Sauce
From The Warrenton cook book, 1951
Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2748Calories
65 gProtein
615 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories2748 kcal
Protein65 g
Carbohydrates615 g
Fiber95 g
Sugars462 g
Total Fat17 g
Saturated Fat4.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol0 mg
Sodium7450 mg
Potassium15218 mg
Calcium993 mg
Iron19 mg
Magnesium789 mg
Phosphorus1795 mg
Zinc12 mg
Copper4 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C857 mg
Vitamin A2287 mcg
Vitamin E30 mg
Vitamin K445 mcg
Vitamin B66.2 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)34 mg
Folate1109 mcg
Choline459 mg
Caffeine0 mg
Water7161 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 18. The excerpt below is the record exactly as published.
CHILI SAUCE 12 lb. ripe tomatoes 20. sugar 10 medium sized onions T. whole spice 4 large red sweet peppers T. whole cloves 1 large head celery in. stick cinnamon 3. ¢.\ vinegar T. grated nutmeg T. salt
Cook this with the app: pantry check, scaling, and the assistant.